{"v":"2026-11-02","dataVersion":"ONET-30.3+BLS-MAY25","code":"29-1031.00","slug":"dietitians-and-nutritionists","title":"Dietitians and Nutritionists","alt":["Dietitian","Consultant Dietitian","Clinical Dietitian","Registered Dietitian","Renal Dietitian","Oncology Dietitian","Research Dietitian","Teaching Dietitian","Community Dietitian","Outpatient Dietitian","Diet Counselor","Pediatric Dietician"],"employment":77570,"wage":{"median":76400,"p25":63080,"p75":89340},"growthPct":5.5,"exposure":57.1,"taskCount":28,"highCount":11,"midCount":16,"lowCount":1,"aeiObserved":4,"fit":{"mix":{"none":3.4,"efficient":15.6,"standard":38,"frontier":42.9},"counts":{"none":1,"efficient":5,"standard":10,"frontier":12},"recommended":"frontier","coveragePct":96.6,"addressablePct":96.6},"tasks":[{"t":"Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.","imp":4.62,"exp":64.9,"src":"aei","tier":"standard","gwa":"Analyzing Data or Information","auto":0.5886,"aug":0.4114},{"t":"Evaluate laboratory tests in preparing nutrition recommendations.","imp":4.55,"exp":65,"src":"heuristic","tier":"standard","gwa":"Monitoring Processes, Materials, or Surroundings"},{"t":"Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.","imp":4.5,"exp":90.9,"src":"aei","tier":"frontier","gwa":"Providing Consultation and Advice to Others","auto":0.4787,"aug":0.5213},{"t":"Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.","imp":4.48,"exp":88.13,"src":"aei","tier":"frontier","gwa":"Providing Consultation and Advice to Others","auto":0.4891,"aug":0.5109},{"t":"Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.","imp":4.47,"exp":50,"src":"heuristic","tier":"standard","gwa":"Monitoring Processes, Materials, or Surroundings"},{"t":"Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.","imp":4.32,"exp":60,"src":"heuristic","tier":"standard","gwa":"Communicating with Supervisors, Peers, or Subordinates"},{"t":"Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.","imp":4.28,"exp":65,"src":"heuristic","tier":"standard","gwa":"Monitoring Processes, Materials, or Surroundings","auto":0.5,"aug":0.5},{"t":"Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.","imp":3.75,"exp":64.9,"src":"aei","tier":"frontier","gwa":"Thinking Creatively","auto":0.3818,"aug":0.6182},{"t":"Coordinate diet counseling services.","imp":3.71,"exp":50,"src":"heuristic","tier":"frontier","gwa":"Guiding, Directing, and Motivating Subordinates"},{"t":"Select, train, and supervise workers who plan, prepare, and serve meals.","imp":3.53,"exp":50,"src":"heuristic","tier":"standard","gwa":"Training and Teaching Others"},{"t":"Manage quantity food service departments or clinical and community nutrition services.","imp":3.5,"exp":45,"src":"heuristic","tier":"frontier","gwa":"Guiding, Directing, and Motivating Subordinates"},{"t":"Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.","imp":3.5,"exp":90,"src":"heuristic","tier":"frontier","gwa":"Providing Consultation and Advice to Others"},{"t":"Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.","imp":3.44,"exp":45,"src":"heuristic","tier":"standard","gwa":"Monitoring Processes, Materials, or Surroundings"},{"t":"Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.","imp":3.44,"exp":50,"src":"heuristic","tier":"efficient","gwa":"Documenting/Recording Information"},{"t":"Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.","imp":3.37,"exp":10,"src":"heuristic","tier":null,"gwa":"Monitoring Processes, Materials, or Surroundings"},{"t":"Purchase food in accordance with health and safety codes.","imp":3.28,"exp":45,"src":"heuristic","tier":"frontier","gwa":"Monitoring and Controlling Resources"},{"t":"Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.","imp":3.27,"exp":65,"src":"heuristic","tier":"efficient","gwa":"Getting Information"},{"t":"Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.","imp":3.27,"exp":50,"src":"heuristic","tier":"standard","gwa":"Training and Teaching Others"},{"t":"Develop policies for food service or nutritional programs to assist in health promotion and disease control.","imp":3.21,"exp":50,"src":"heuristic","tier":"frontier","gwa":"Thinking Creatively"},{"t":"Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.","imp":3.19,"exp":50,"src":"heuristic","tier":"frontier","gwa":"Guiding, Directing, and Motivating Subordinates"},{"t":"Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishment, operation, and evaluation of food service facilities and nutrition programs.","imp":3.12,"exp":60,"src":"heuristic","tier":"frontier","gwa":"Providing Consultation and Advice to Others"},{"t":"Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.","imp":3.06,"exp":65,"src":"heuristic","tier":"efficient","gwa":"Processing Information"},{"t":"Prepare and administer budgets for food, equipment, and supplies.","imp":3.06,"exp":45,"src":"heuristic","tier":"frontier","gwa":"Guiding, Directing, and Motivating Subordinates"},{"t":"Write research reports and other publications to document and communicate research findings.","imp":3,"exp":45,"src":"heuristic","tier":"efficient","gwa":"Documenting/Recording Information"},{"t":"Coordinate recipe development and standardization and develop new menus for independent food service operations.","imp":2.76,"exp":50,"src":"heuristic","tier":"frontier","gwa":"Guiding, Directing, and Motivating Subordinates"},{"t":"Plan and prepare grant proposals to request program funding.","imp":2.56,"exp":50,"src":"heuristic","tier":"efficient","gwa":"Documenting/Recording Information","auto":0.24,"aug":0.76},{"t":"Test new food products and equipment.","imp":2.48,"exp":45,"src":"heuristic","tier":"standard","gwa":"Inspecting Equipment, Structures, or Materials"},{"t":"Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.","imp":2.24,"exp":50,"src":"heuristic","tier":"standard","gwa":"Communicating with Supervisors, Peers, or Subordinates"}],"adjacent":[{"code":"29-2051.00","slug":"dietetic-technicians","title":"Dietetic Technicians","overlap":0.74,"months":9,"exposure":59.8,"strong":true},{"code":"19-1012.00","slug":"food-scientists-and-technologists","title":"Food Scientists and Technologists","overlap":0.63,"months":13,"exposure":51.9,"strong":false},{"code":"29-1299.01","slug":"naturopathic-physicians","title":"Naturopathic Physicians","overlap":0.59,"months":15,"exposure":53.5,"strong":false},{"code":"19-1011.00","slug":"animal-scientists","title":"Animal Scientists","overlap":0.59,"months":15,"exposure":67,"strong":false},{"code":"29-1292.00","slug":"dental-hygienists","title":"Dental Hygienists","overlap":0.58,"months":15,"exposure":32.5,"strong":false}]}